Almond Croissant Muffins | Healthier Vegan Breakfast Treat
Video Stats
Recipe Overview
Overview
Almond Croissant Muffins are a delightful vegan breakfast option that combines the nutty flavor of almonds with the wholesome goodness of oats. The recipe starts with making almond milk, which not only provides a creamy base but also utilizes the leftover almond pulp, ensuring zero waste. This innovative approach is not only environmentally friendly but also adds a unique texture to the muffins.
The batter is simple yet effective, combining oats, baking powder, almond extract, and maple syrup for sweetness. The addition of plant-based yogurt contributes to a moist crumb, while flaked almonds on top add a satisfying crunch. Baking these muffins at a high temperature ensures they rise beautifully and develop a golden, crispy exterior.
These muffins are perfect for a cozy breakfast or brunch gathering, offering a unique twist on traditional baked goods. They pair wonderfully with a glass of fresh almond milk, making for a wholesome start to the day. Whether you’re vegan or simply looking for a healthier breakfast option, these muffins are sure to impress with their flavor and texture.
Overall, Almond Croissant Muffins are not just a treat for the taste buds but also a great way to incorporate plant-based ingredients into your diet. They are easy to make and can be enjoyed fresh out of the oven or stored for later, making them a versatile addition to your breakfast repertoire.
Recipe Details
Steps & Tips
Make almond milk by adding a cup of almonds, two dates, a pinch of salt, and four cups of water into the Nama M1 milk maker.
Use the almond pulp to make almond sauce.
Remove the center column from the strainer to access the almond pulp.
Add the almond pulp to a bowl.
Add 120 g of oats, 3 teaspoons of baking powder, 1 teaspoon of almond extract, 4 tablespoons of maple syrup, 4 tablespoons of plant-based yogurt, and a handful of flaked almonds to the bowl.
Tip: Use gluten-free oats if you want a gluten-free option.
Add 140 ml of almond milk from the Nama M1 milk maker.
Fold the batter until the consistency is satisfactory.
Prepare a muffin tray by placing casings into each hole.
Fill the casings with the batter.
Top the muffins with flaked almonds.
Sprinkle a little powdered sugar on top.
Tip: Powdered sugar on top adds sweetness and helps achieve a caramelized, crispy texture.
Preheat the oven to 200° C (400° F).
Bake the muffins for 20 to 25 minutes.
Tip: Bake until golden and crispy for the best texture and aroma.
Check that the muffins are golden, crispy, and have risen.
Optionally, add powdered sugar on top after baking.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Gluten
→ Substitution: Gluten-Free Oats
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Almond pulp can be repurposed in various recipes, reducing waste.
- •Using gluten-free oats makes this recipe suitable for gluten-sensitive individuals.
- •The muffins can be topped with powdered sugar for added sweetness and presentation.
- •Baking at 200°C (400°F) helps achieve a crispy texture on the muffins.
